Barbecue Secrets

A couple of tasty chicken kebab recipes

Serve these kebabs on a bed of steamed basmati
rice with some of your favorite chutney and some curried veggies on
the side.

8 bamboo skewers, soaked in cold water for at
least half an hour

To marinate the chicken:

1 cup | 250 mL plain yogurt

3 Tbsp | 45 mL neutral-flavored oil,

such as canola or peanut

3 Tbsp | 45 mL minced ginger

3 Tbsp | 45 mL minced garlic

1 tsp | 5 mL kosher salt

2 Tbsp | 25 mL lime juice

1 Tbsp | 15 mL tandoori paste

1 Tbsp | 15 mL garam masala spice

1 large purple onion, peeled and cut

into chunks

4 large boneless, skinless chicken

breasts, cut into bite-sized chunks

1 lime

To finish the kebabs:

olive or canola oil

kosher salt to taste

1 lime

Combine the yogurt, oil, ginger, garlic, salt,
lime juice, tandoori paste, and garam masala in a large nonreactive
bowl and mix them together well. Add the onion chunks and the
chicken, cover the mixture with plastic wrap, and marinate the
chicken overnight in the refrigerator.

Prepare your grill for medium direct heat. Thread the chicken
chunks and onion pieces onto 8 presoaked bamboo skewers. Grill the
kebabs for 4–6 minutes, turning them 2 or 3 times. (Don’t overcook
the chicken or it will have a mealy texture!) Remove the kebabs
from the grill, drizzle them with a little oil, season them with
salt to taste, squeeze some fresh lime juice over each skewer, and
serve the Tikka Chicken immediately.

Dilled Yogurt Chicken
Kebabs

Makes appetizers for 12 or a main course for
4–6

Yogurt and dill do something wonderful to
chicken. Using chicken thighs instead of breast meat gives these
kebabs added richness. Serve these as an appetizer or as a main
course with some rice and green salad.

8 metal skewers or 12 pre-soaked bamboo
skewers

2 lb | 1 kg boneless, skinless chicken
thighs,

cut into bite-sized chunks

1 cup | 250 mL plain full-fat yogurt

1/2 cup | 125 mL fresh chopped dill

1/2 tsp | 2 mL dried dill weed

1 Tbsp | 15 mL granulated onion

2 cloves garlic, forced through a garlic
press

1 tsp | 5 mL lemon juice

pinch cayenne

grinding of black pepper

2 medium sweet white onions, quartered and
separated into bite-sized

chunks (or use a cut-up fennel bulb, or a
combination of the two)

1 lemon, cut into wedges

kosher salt and freshly ground black pepper to
taste

olive oil for drizzling

Combine the chicken chunks with the yogurt,
dill, onion, garlic, lemon juice, cayenne, and pepper in a
nonreactive container and refrigerate the chicken for at least 2
hours or as long as overnight.

Thread the chicken
pieces onto the skewers, alternating the meat with the onion or
fennel chunks. Prepare your grill for direct medium heat. Place the
kebabs on the grate and cook them for 3–5 minutes per side, or
until they’re just done. Take the kebabs off the grill, season them
with salt and pepper, drizzle them with some olive oil, and serve
them immediately. Garnish them with lemon wedges.